Celebrating Easter in Austria with Carinthian Reindling 

Celebrating Easter in Austria with Carinthian Reindling Reindling is a traditional cake from the Austrian state of Carinthia that is served during Easter. On Easter, Carinthians will eat Reindling as a part of the traditional “Osterjause” which consists of ham, hard-boiled eggs and freshly grated horseradish. Reindling gets its name from the pan it is traditionally baked in called a Rein. The Rein pan is similar in shape to a Gugelhupf pan or bundt pan.

Celebrating Easter in Austria with Carinthian Reindling 

Since I live in Carinthia, Reindling is available to me year round and can be purchased at the local farmer’s market or grocery store. Although Reindling has sweet ingredients, it is typically paired with savoury meals (soup, ham, etc.) and is not too sweet in flavour. Since Reindling is an important part of the Easter meal, I figured it was time to finally try my hand at making this Carinthian classic.

Celebrating Easter in Austria with Carinthian Reindling Recipe for Carinthian Reindling

For the dough:

1 1/2 cups (350 mL)  milk
2 1/4 cups (500g) of flour
5 tsp (40g) of yeast
2 eggs
1/3cup – 1/2cup (70g – 90g) of sugar (depending on taste)
A generous pinch of salt
8 tbsp ( 120g) of butter at room temperature

For the filling:

5 tbsp (50g) of butter melted
1/2 cup (100g) of raisins
1/2 cup (100g) of sugar
1 tablespoon cinnamon
1/2 cup (100g) of finely ground nuts (optional)

For the topping:

4 tbsp (60g) of butter for topping

Celebrating Easter in Austria with Carinthian Reindling Celebrating Easter in Austria with Carinthian Reindling 

How to Make It

First, mix the flour with the yeast and add a bit of milk and sugar until you get a smooth mixture. Cover it with a piece of cloth and let it rest in a warm place for half an hour. The mixture will become bubbly from the yeast. After half an hour, add the remaining milk and sugar, the eggs, the room temperature butter and a pinch of salt, and work it into a smooth dough.

Let the dough rest for ten minutes. Dust a rolling pin and your workspace with flour. Then roll out the dough into a 12 in x 18 in rectangle (30 cm x 45 cm). For the filling, melt the butter and spread it on the dough using a pastry brush. Mix the sugar with the cinnamon and sprinkle it onto the dough. Then add the raisins (and, if you like, the nuts).

For the filling

Melt the butter and spread it on the dough using a pastry brush. Mix the sugar with the cinnamon and sprinkle it onto the dough. Then add the raisins (and, if you like, the nuts).

After that, roll the dough up long ways, make sure the roll is tight. Place the rolled dough into your pan, a bundt cake pan can be used if you do not have a Reindling pan. I used a bundt cake pan for this recipe.  Let the dough rest for 20 minutes.

Finally, sprinkle little bits of butter on the cake. Then put it in the oven for 50 – 60 minutes at about 350 degrees Fahrenheit (180 degrees Celsius). When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan, otherwise it will break.

When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan, otherwise it will break.

Recipe courtesy of Wikibooks, author unknown

Celebrating Easter in Austria with Carinthian Reindling 

 

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